rocket citrus beet salad

6 medium sized gold beets

2 medium sized chioggia beets

1 fennel bulb

8 cara cara oranges (or mixed it up with regular “boring” oranges or use blood oranges,mandarins, whatever feels good..)

1 bunch mint, minced

1 bunch Italian parsley, rough chop

⅓ cup olive oil

1 tbsp kosher salt

1 tsp cracked pepper

  1. Boil a large pot of water and put whole beets in, if large size variations, cut to about equal size. Boil for 20-30 mins.  When fork tender, transfer to ice bath and beets will peel easily by hand.
  2. Slice beets into bite sized pieces.
  3. Cut fennel into thin slices
  4. Supreme oranges.. Ok. don’t panic. This isn’t that hard… Just skin the orange with a sharp knife removing the peel and the pith (the white part). Slice the orange along the membrane, the orange has sectioned it out for you… just follow it’s directions.
  5. Add all ingredients together in a bowl. Add olive oil, salt, and pepper and season to taste.

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